Ultimate Grilled & Chopped Salad
Grilled vegetables and classic chopped-salad toppings mounded in piles over romaine—generous, showy, and ideal warm or room-temp from a large platter.
Ingredients
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Pinch kosher salt
- 1 avocado, diced
- 1 lime, zested and juiced
- Hot sauce, to taste
- 1 large red bell pepper, quartered and seeded
- 1 yellow squash, halved lengthwise
- 8 ounces asparagus, trimmed
- 8 ounces fresh green beans, trimmed
- 1 red onion, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes (multicolor)
- 4 hard-boiled eggs, quartered
- 4 slices bacon, cooked until crisp, then chopped
- 6 ounces pepper jack cheese, cubed small
Steps
- For the vinaigrette: put cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice, and hot sauce in a mason jar. Blend with an immersion blender until smooth. Set aside.
- Heat a grill or grill pan over medium.
- Toss bell pepper, squash, asparagus, green beans, and red onion with olive oil. Season with salt and pepper. Grill until marked and cooked, 4 to 5 minutes. Cut into equal-sized strips.
- Spread lettuce on a large platter. Arrange grilled vegetables, tomatoes, and hard-boiled egg quarters in piles on top. Scatter bacon and cubed cheese around the platter.
- Serve with vinaigrette on the side. Enjoy warm or at room temperature.